LE CORDON BLEU EVALUATION TEST QUESTIONS
AND ANSWERS SURE A+
✔✔Demi-glace - ✔✔A reduced espagnole sauce plus Maderia used to flavor dishes or
strengthen their brown sauces
✔✔Denerver - ✔✔To denerve; to remove the nerves or tendons from eat and fowl
✔✔Denoyauter - ✔✔To pit
✔✔Des - ✔✔Cubes
✔✔Dessoer - ✔✔To debone
✔✔Dessecher - ✔✔To dry out; to remove moisture through heat
✔✔Detailler - ✔✔To cut up
✔✔Detendre - ✔✔To loosen consistency; to add liquid to a preparation like sauces
✔✔Detrember - ✔✔to moisten with a liquid
✔✔Dresser - ✔✔To dress; arrange the prepared food on a plate before serving
✔✔Duxelles - ✔✔Finely chopped mushrooms cooked in butter with finely chopped
shallots, can be used as a garnish or filling
✔✔Ebarber - ✔✔1. To debear; to remove the fins and bones of fish
2. To remove the filaments from poached eggs
✔✔Ebouillanter - ✔✔To dip fruit, vegetable, or fish in boiling water for a few seconds
, ✔✔Ebullition - ✔✔Boiling point
✔✔Ecailler - ✔✔To scale
✔✔Ecaler - ✔✔To shell
✔✔Ecumer - ✔✔To skim
✔✔Egoutter - ✔✔To strain
✔✔Emietter - ✔✔to crumble
✔✔Emincer - ✔✔To cut into thin slice
✔✔Emonder or monder - ✔✔To skin
✔✔Eplucher - ✔✔To peel
✔✔Eponger - ✔✔to sponge
✔✔Escaloper - ✔✔To cut scallops; to cut meat or fish at a bias
✔✔Etuver - ✔✔to stew; to cook slowly; to cook covered gently without coloring with
some fat and a little water
✔✔Evider - ✔✔To hollow out; to gut; to hollow out the center of an ingredient
✔✔Farce - ✔✔Forcemeat stuffing; a mixture of various ground ingredients used to fill
poultry, fish, vegetables, etc
✔✔Farcir - ✔✔To stuff; to fill poultry, fish, meat, fruit, or vegetable with a forcemeat
stuffing
✔✔Ficeler - ✔✔To tie with string
✔✔Fines herbes - ✔✔Mixed herbs
✔✔Flamber - ✔✔1. Flambe
✔✔Fleurons - ✔✔Pieces of puff pastry cut into crescent shapes or other forms, served
as decoration with fish dishes
AND ANSWERS SURE A+
✔✔Demi-glace - ✔✔A reduced espagnole sauce plus Maderia used to flavor dishes or
strengthen their brown sauces
✔✔Denerver - ✔✔To denerve; to remove the nerves or tendons from eat and fowl
✔✔Denoyauter - ✔✔To pit
✔✔Des - ✔✔Cubes
✔✔Dessoer - ✔✔To debone
✔✔Dessecher - ✔✔To dry out; to remove moisture through heat
✔✔Detailler - ✔✔To cut up
✔✔Detendre - ✔✔To loosen consistency; to add liquid to a preparation like sauces
✔✔Detrember - ✔✔to moisten with a liquid
✔✔Dresser - ✔✔To dress; arrange the prepared food on a plate before serving
✔✔Duxelles - ✔✔Finely chopped mushrooms cooked in butter with finely chopped
shallots, can be used as a garnish or filling
✔✔Ebarber - ✔✔1. To debear; to remove the fins and bones of fish
2. To remove the filaments from poached eggs
✔✔Ebouillanter - ✔✔To dip fruit, vegetable, or fish in boiling water for a few seconds
, ✔✔Ebullition - ✔✔Boiling point
✔✔Ecailler - ✔✔To scale
✔✔Ecaler - ✔✔To shell
✔✔Ecumer - ✔✔To skim
✔✔Egoutter - ✔✔To strain
✔✔Emietter - ✔✔to crumble
✔✔Emincer - ✔✔To cut into thin slice
✔✔Emonder or monder - ✔✔To skin
✔✔Eplucher - ✔✔To peel
✔✔Eponger - ✔✔to sponge
✔✔Escaloper - ✔✔To cut scallops; to cut meat or fish at a bias
✔✔Etuver - ✔✔to stew; to cook slowly; to cook covered gently without coloring with
some fat and a little water
✔✔Evider - ✔✔To hollow out; to gut; to hollow out the center of an ingredient
✔✔Farce - ✔✔Forcemeat stuffing; a mixture of various ground ingredients used to fill
poultry, fish, vegetables, etc
✔✔Farcir - ✔✔To stuff; to fill poultry, fish, meat, fruit, or vegetable with a forcemeat
stuffing
✔✔Ficeler - ✔✔To tie with string
✔✔Fines herbes - ✔✔Mixed herbs
✔✔Flamber - ✔✔1. Flambe
✔✔Fleurons - ✔✔Pieces of puff pastry cut into crescent shapes or other forms, served
as decoration with fish dishes
